I'm not sure where this grits recipe came from. We had clipped it from a magazine, but I searched epicurious.com and foodandwine.com, and it didn't come up.
Note: The recipe makes 10 servings (or more!). Making half the recipe is more than enough for 2 people plus leftovers for the week. We love making cheesy grits and never thought to add adobo which gave it a nice bit of heat and flavor.
Smoked Gouda and Chipotle Grits
- 2 tbsp (1/4 stick) of butter
- 2 cups fresh corn kernels or frozen, thawed
- 1 medium onion, chopped
- 5 cups water
- 2 cups whole milk
- 1 tsp coarse kosher salt
- 1 tsp coarsely ground black pepper
- 1.5 cups quick-cooking white hominy grits
- 2 cups (packed) coarsely grated rindless smoked Gouda cheese (about 8 ounces)
- 1 tbsp chopped canned chipotle chiles in adobo
- Chopped fresh cilantro
- Melt butter in heavy large saucepan over medium-high heat.
- Add corn and onion.
- Saute until onion is golden, about 10 minutes.
- Add 5 cups of water, the milk, 1 tsp coarse salt, and 1 tsp pepper to pan; bring to boil.
- Gradually add grits, whisking until mixture is smooth and comes to a boil.
- Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 minutes.
- Mix in cheese and chipotle chile.
- Stir until cheese melts.
- Transfer grits to shallow bowl. Sprinkle with cilantro and serve.